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Susan, Manager
Tel +65 6479 8442 / 6479 8414
shermaycs@yahoo.com.sg
• Customer Service Manager
• Retail Manager
• Internship:
Assistant Chef/Kitchen Helper
(only Shatec, Temasek Poly &
ITE Students may apply)
For enquiries:
Susan, Manager
Visitors
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JUNE 2008 |
Fri |
Sat |
Sun |
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31 |
1 |
Retail Shop & Office Hours:
1.30pm-7.30pm
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Retail Shop & Office Hours:
11.30am-7.30pm
(Summer Break: No Class)
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Retail Shop & Office Hours:
1.30pm-7.30pm |
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7 |
8 |
Retail Shop & Office Hours:
1.30pm-7.30pm
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Retail Shop & Office Hours:
11.30am-7.30pm
(Summer Break: No Class)
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Retail Shop & Office Hours:
1.30pm-7.30pm |
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14 |
15 |
Retail Shop & Office Hours:
1.30pm-7.30pm
|
Retail Shop & Office Hours:
11.30am-7.30pm
(Summer Break: No Class)
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Retail Shop & Office Hours:
1.30pm-7.30pm |
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21 |
22 |
Retail Shop & Office Hours:
1.30pm-7.30pm
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3.30pm-6.30pm (2hrs)
Guest Chef Patrick Heuberger Exec Chef, Au Petit Salut
Demo + Hands-On + A Box to Take Home ($90 retail value). Limited Spaces. S$139 nett*¹
(Member's Price $125.10). Prepayment Required.
CHOCOLATE WORKSHOP
(Waitlist only, email us to get on the waitlist)
An Introduction to Truffle Making
(Using Valrhona chocolate only):
Chocolate Tasting & Appreciation: Dark, Milk & White Valrhona Chocolate
Tempering (technique of melting & cooling on marble)
Preparation of Ganache (liquor-flavoured truffle filling)
Fashioning & Finishing of Truffles with Valrhona White Chocolate, Candied Orange Peel, Marzipan, Hazelnuts & Pistachios
Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used.
Digital tempering thermometer on sale. Pl bring your own apron. A box will be provided for your truffles.
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Class: 3.00pm-6.30pm
(3hrs 30mins)
Pastry Chef Audrey Tan,
Exec Pastry Chef,
Freshly Baked by Les Bijoux
Demo + Hands-On +
A Box of Home-Made
Doughnuts to Take Home!
S$129 nett*
(Member's Price: S$116.10). Prepayment Required.
DOUGHNUT WORKSHOP
Basic Dough:
Mixing-&-Kneading + Cutting Doughnuts & Doughnut Holes + Proofing + Flipping-&-Frying
Preparation of Various Glazes: Cocoa Barry Dark Chocolate, Cocoa Barry Milk Chocolate, Cocoa Barry White Chocolate, Coloured & Flavoured Fondant, Cinnamon Sugar
How to Colour & Flavour Glazes
Finished with Almond Slices, Chopped Nuts, Sprinkles & Drizzled Melted Chocolate
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28 |
29 |
Retail Shop & Office Hours:
1.30pm-7.30pm |
Class: 3.00pm-6.30pm
(3hrs 30mins)
Chef-Owner Shermay Lee & 'Pizza Oven Napoli' Supplier Alice Fu
Demo + Hands-On +
Food Tasting + A Box of Your Own Pizza to Take Home
S$139 nett*
(Member's Price $125.10). Prepayment Required.
18 pax max.
GOURMET PIZZA WORKSHOP
Preparation of thin-crust pizza dough, basic herb tomato sauce & wide variety of gourmet toppings (truffle oil, Prosciutto, salami, grilled vegetables, ricotta, ham, olives, spinach, mushrooms, etc).
Demo & food tasting of other options: spinach-mushroom & ham-cheese calzone; black olive/sun-dried tomato focaccia
Assemble your own pizza (dough making & rolling; arranging toppings; baking timing & temp)
Includes a box of freshly-baked pizza to take home! Materials & use of all equipment/tools included. Pizza Oven Napoli (electric oven perfect for pizzas) on sale at our shop at $299. |
Class: 3.00pm-6.30pm
(3hrs 30mins)
Pastry Chef Audrey Tan,
Exec Pastry Chef,
Freshly Baked by Les Bijoux
Demo + Hands-On +
A Box of Home-Made
Doughnuts to Take Home!
S$129 nett*
(Member's Price: S$116.10). Prepayment Required.
DOUGHNUT WORKSHOP
Basic Dough:
Mixing-&-Kneading + Cutting Doughnuts & Doughnut Holes + Proofing + Flipping-&-Frying
Preparation of Various Glazes: Cocoa Barry Dark Chocolate, Cocoa Barry Milk Chocolate, Cocoa Barry White Chocolate, Coloured & Flavoured Fondant, Cinnamon Sugar
How to Colour & Flavour Glazes
Finished with Almond Slices, Chopped Nuts, Sprinkles & Drizzled Melted Chocolate
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